Broccolicious Salad Recipes

Steps:

• For the broccoli: Steam the broccoli according to the package directions.
• Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
• For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
• For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
• Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
• In a large bowl, combine broccoli, cheese, bacon and onion.
• Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Steps:

• Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.
• Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
• Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours.
• Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Steps:

• Combine all the salad ingredients, tossing well to mix.
• Mix the dressing ingredients together then toss with the salad mix.
• Let stand at least 1 hour in the refrigerator (can be made the day before).

Steps:

• Combine the broccoli, onions, raisins, and sunflower seeds.
• In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.